Professor Zimmerman demonstrating to make a classic French Omelet!
Professor Zimmerman showing us the technique to fold an omelet.
Chef is making one of the mother sauces… Hollandaise!
BiQing helping chef pour on the liquid butter slowly to incorporate into the Hollandaise sauce.
Chef Z is showing us how to make poached eggs, and using the back of a spotted spoon to make a mini whirlpool in the water, so the eggs form a stable round shape.
Poached Egg!
Combine all of them…. and you get Egg’s Benedict!
Making the egg white foam mixture to incorporate in the waffle batter!
Using the folding technique to mix the egg white mixture into the waffle batter in order to create fluffiness!